The results showed that pentosanase improved obviously dough rheology and the processing technology of soybean dietary fiber biscuit. Optimal additional range of pentosanase was determined.
结果表明：戊聚糖酶对大豆纤维面团的流变学性质及饼干的生产工艺有明显的改良作用，实验中确定了戊聚糖酶适宜的添加量。
The factors that affected the quality of soybean dietary fiber biscuit, which were studied by adding soybean waste powder that contained soybean dietary fiber based on the basic formula in this paper.
本文对大豆副产品中的功能性成分进行了论述，并对大豆多肽、大豆低聚糖和大豆膳食纤维、大豆异黄铜、大豆磷脂等的生产工艺进行了介绍，对大豆的深加工具有重要意义。
In this paper effects of pentopan and nutrase on the processing of soybean dietary fiber and sug ar -free biscuit were studied.
研究了复合酶对无糖大豆纤维饼干生产工艺的影响。
The biscuit which was nutritious and had much dietary fiber was made by soybean residue and millet powder. The best formula were obtained by experiment.
用豆渣，小米制成一种富含纤维、味道独特的营养饼干，通过单因素和多因素试验得出最佳产品配方。
The biscuit which was nutritious and had much dietary fiber was made by soybean residue and millet powder. The best formula were obtained by experiment.
用豆渣，小米制成一种富含纤维、味道独特的营养饼干，通过单因素和多因素试验得出最佳产品配方。
应用推荐